Weight watchers cheesecake recipe
Indulge guilt-free with our scrumptious Weight Watchers cheesecake recipe! Perfectly balanced in flavor and low in points, this dessert is a delightful treat for any occasion. This revamped Cheesecake Factory Cheesecake recipe is unbelievable—24 WW points slashed down to just TWO-FOUR points! With a few ingredient substitutions, it maintains its thick, rich, and creamy texture. Get ready for an irresistibly delicious WW Cheesecake recipe!
Ingredients
Weight watchers cheesecake crust ingredients:
- 10 (130g) reduced fat cinnamon graham crackers or other low fat WW friendly cookies
- 1 tbsp (15g) unsalted margarine melted
- 1 tbsp (21g) light corn syrup alternatively substitute with mashed bananas if eating within 2 days for extra low points dessert
WW cheesecake filling ingredients:
- 2/3 cup (150ml) low fat milk or plant-based milk
- Zest from 1 lemon
- 1 can (240g) white cannellini beans drained weight
- 2 cups (800g) plain fat free Greek yogurt
- 3 1/2 tbsp (50g) margarine
- 1 cup (120g) Stevia or cane sugar alternatively, about 4 1/2 ounces or 1/3 cup agave syrup or rice syrup
- 1/2 cup (70g) cornstarch
- 1 teaspoon lemon juice
- 1/2 cup berries for topping optional
Instructions
How to make Weight Watchers Cheesecake
- Preheat the oven to 350°F. Place a baking dish with 1-2 inches of water in the oven on the bottom rack to assist with baking.
- Coat the springform pan with nonstick spray.
- Crush the graham crackers either using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Mix the cracker crumbs with melted butter and corn syrup in a bowl. The mixture won't fully hold together but should dampen slightly.
- Press the crumb mixture into the bottom of the springform pan, using the bottom of a glass or a small bowl to press the crumbs evenly into the bottom and up around the sides.
- Bake the springform pan in the oven for 15 minutes or air fry at 350°F for 10 minutes. This step helps the crust hold together better since we used less butter.
- While the crust is baking, pour the white cannellini beans into a sieve and rinse thoroughly with water. Then puree the beans in a high-powered blender.
- Pour the oat milk into the beans mixture along with lemon juice and zest. Blend briefly once again.
- Now add 2 cups of Greek yogurt or plant based alternative, 50 g of margarine cut into pieces, 120 g of cane sugar, 80 g of cornstarch, and 1 tablespoon of vanilla extract and puree everything into a smooth mixture.
- Cover the cake with tinfoil as it bakes. Bake the cheesecake at 175 degrees Celsius (convection) for about 60 minutes.
- Allow the cake to cool completely after the baking time before cutting it! Serve the cake topped with berries and enjoy!